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5 from 1 vote

Southern Fried Skillet Corn

Corn is the standard vegetable of the Spring & Summer seasons here in the South. Keep it simple, but change things up with a batch of this Southern Fried Skillet Corn. Cut off the cob, cast iron cooked, with a little sugar & milk thrown in for good measure- it's the best way to enjoy fresh corn off the cob.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 47kcal


  • 4 ears corn on the cob, shucked & hairs removed
  • 1 tbsp canola oil
  • 1 tsp sugar
  • 1/3 cup milk
  • 1 tsp coarse sea salt
  • 1/4 tsp freshly ground black pepper


  • Use a sharp knife to cut the kernels away from the cob onto a waiting plate. Flip the knife and rub the dull side down the cob to release and 'milk' and let that collect on the plate.
  • Heat the oil in a medium sized skillet over medium heat. Add the corn & sugar, stirring to combine.
  • Continue cooking the corn over medium heat, without stirring, until the kernels are golden brown- about 5 minutes.
  • Stir the corn, scraping the pan and flipping it as much as possible. Continue cooking for another 3-5 minutes. 
  • Season the corn with salt & pepper, and add the milk to the skillet. Bring the mixture to a boil, reduce the heat back down to medium, and let the mixture simmer for 10 minutes.
  • Remove the skillet from heat. Stir the corn, scraping the pan. The corn's done at this point, and any liquid should be gone while the corn's still moist.


Serving: 4g | Calories: 47kcal | Carbohydrates: 2g | Fat: 4g | Cholesterol: 2mg | Sodium: 590mg | Potassium: 26mg | Sugar: 2g | Vitamin A: 35IU | Calcium: 23mg